Pina Colada Pudding Pie

• 12 cup pineapple juice
• 14 cup creme de coconut
• 1 cup light coconut milk
• 1 12 teaspoons rum extract, divided
• 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix
• 1 cup shredded coconut
• 8 ounces whipped topping, divided
• 1 (9 inch) pie crusts, baked
• 14 cup shredded coconut, toasted, for garnish

1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
2. Sprinkle pudding mix over liquid and whisk for 2 minutes.
3. Fold in coconut and 1/2 of the whipped topping.
4. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
5. Combine remaining whipped topping with 1/2 teaspoon rum extract.
6. Top chilled pie with whipped topping and toasted coconut.

pineapple juice, creme de coconut, light coconut milk, rum, vanilla flavor, shredded coconut, topping, pie crusts, coconut

Taken from www.food.com/recipe/pina-colada-pudding-pie-308388 (may not work)